Fruity Brekkie Nachos

I bought some tortilla wraps in an effort to wean myself off the big chunks of sourdough that I’ve been demolishing. Of course I’ve swapped one addiction for another and now I can’t stop eating the wraps, but on the positive side I have found a lovely way to eat them for brekkie.

A quick fry and shake of spice and they give out a lovely aroma and are delicious with some warmed fruit and yoghurt, nacho style.

Fruity Brekkie Nachos (serves one)

Fruity brekkie nachos

 

  • 1 tortilla wrap
  • 2 teaspoons coconut oil
  • Generous sprinkle of cinnamon
  • Blueberries and mango (cut into cubes)
  • Yoghurt
  • Desiccated coconut and pistachios to sprinkle on top

Cut the tortilla wrap into 8 triangles. Melt a teaspoon of coconut oil in a frying pan and add the triangles, then sprinkle them generously with some cinnamon.  Cook until the tortilla slices start to show some bubbles (around 3 mins) – then turn over and cook for another couple of minutes. Arrange on a plate.

Add the other teaspoon of coconut oil to the pan and throw in the fruit – stir fry for 2-4 minutes until the blueberries are getting soft.  Then add the fruit to the plate, add some yoghurt and sprinkle with some coconut and pistachios.

Open sesame overnight oats

I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.

This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.

I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.

Open Sesame overnight oats (serves one)

open sesame

  • 150ml coconut milk
  • 2 teaspoons tahini
  • 2 teaspoons sesame seeds
  • 40g oats
  • 2 teaspoons desiccated coconut
  • 1 medjool date – chopped
  • 1 banana
  • 1/2 mango

Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.

In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut.  Leave overnight.

Caramel Quark

I’ve been trying to eat more protein and thought I’d try some Quark instead of yoghurt – as a low fat source of protein.  Blending it with the maple syrup and date creates a smooth yoghurt like caramel flavoured cream. The addition of chia seeds adds some thickness to the Quark and also a little more protein.  Lovely with a sliced banana and a pretty virtuous brekkie (after a weekend of complete carb loading).

Caramel Quark (serves one)

quirky quark

  • 120g Quark
  • 1 tablespoon maple syrup
  • 1 medjool date (or a couple of smaller ones)
  • 1 tablespoon chia seeds

Blend the Quark, syrup and date – this takes a little longer than my usual milk blending as there isn’t much mixture and the date needs to be blended.

Put the mixture into a bowl and add the chia seeds – leave for 20 minutes or more (or overnight) to let the chia seeds thicken the mixture.

Serve with banana – or any other fruit.

 

Tropical fruit with hot peanut sauce

After the sunshine yesterday it felt like summer was around the corner and I had a craving for a plate of tropical fruit.  Unfortunately this morning is a different story so I needed a bit of warmth alongside the fruit.  I love peanut sauce, you could easily double the portion of sauce here but I was trying to limit the peanut butter damage – I’ve been eating rather a lot of it lately.  This sauce also makes the perfect partner with banana – but again I’ve been eating rather a lot of these lately too.

Tropical fruit with hot peanut sauce (serves one)

Tropical fruit hot peanut sauce

  • 1 kiwi – cut into cubes
  • 1/2 a mango – cut into cubes (and a few slices if you want to make your bowl look pretty)
  • A handful of blueberries
  • 1 tablespoon desiccated coconut
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk

Put the fruit into a bowl and sprinkle the desiccated coconut on top.

To make the sauce – put the peanut butter, maple syrup and milk into a small pan and heat gently until it blends into a thin sauce (around 2 minutes). Pour over and enjoy.

 

 

Triple Ginger & Pear Overnight Oats

More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up.  The chia seeds add some protein as well, so a perfect combo.  If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming.  However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!

Triple Ginger & Pear overnight oats (serves one)

3-ginger-and-chia-and-pear-overnight-oats

  • 200ml coconut milk
  • A big thumb sized piece of fresh ginger – skin removed
  • 1/2 teaspoon ground ginger
  • 2 lumps of crystalized ginger finely diced
  • 1 pear – grated with skin
  • 1 tablespoon chia seeds
  • 50g Oats

Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk.  Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds.  Leave to soak overnight.

Red Berry & Ginger Roasted Oats

This is a quick nut free non clumping granola. I tried to reduce the amount of oil, so it’s more roasted oats than clumpy chunks, but to me that means a little bit healthier and no one is fighting over the biggest clumps to pick out. It also sprinkles brilliantly over yoghurt or as a cereal with milk.  Good fruit partners are bananas and blueberries.  I may have sprinkled it over ice cream too.

I love fresh ginger, but haven’t been a fan of stem or crystallized ginger in the past and  usually leave it out of recipes. But not wanting to be stuck in my flavour ways I thought I’d give it another go.  I now admit the error of my ways – it is truly the added magic that gives a wonderful twang of flavour.  I shall never leave it out of a recipe again.  However – I do believe it’s all about subtlety  and in this recipe do make sure it is finely diced so you don’t find big chunks of it.

This makes a large kilner jar full – it keeps for a good few days.

Red Berry & Ginger Roasted Oats

red-berry-and-ginger

  • 300g oats
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 130ml Maple syrup
  • 70ml olive oil
  • 1 teaspoon vanilla extract
  • 200g dried cranberries
  • 100g goji berries
  • 50 crystallized ginger finely chopped

Method

Mix the oats, seeds and spices in a bowl.  In another bowl mix the maple syrup, vanilla and olive oil and mix well.  Add this to the oat mixture and mix well to ensure the oats are well coated.

Spread out onto two baking sheets (lined with greaseproof paper).  Bake at 160c/320f/Gas 3 for 20 minutes.  Then give it a stir and cook for a further 20 minutes.  The oats should be looking nicely golden.

Remove from the oven and then mix in the berries and ginger.  Leave to cool.

red-berry-and-ginger3

Rhubarb Crumble overnight Oats

We’re coming back into Rhubarb season (for forced rhubarb) and my allotment rhubarb is starting to come back to life.  In anticipation I’m trying to clear my freezer of the batches I froze at the end of last season.  I adore rhubarb, it’s so versatile and quick and easy to cook.  Of course you can’t beat the old favourite that is rhubarb crumble, so here is my healthy breakfast version of overnight oats.

Rhubarb Crumble Overnight Oats (makes 2 portions)

rhubarb-crumble-oats

  • 300g stewed rhubarb
  • 200ml almond milk
  • 1 teaspoon mixed spice
  • 1 teaspoon ground ginger
  • 1 tablespoon maple syrup
  • 100g oats
  • Yoghurt to serve

Topping (makes two portions – although it’s very moreish)

  • Around 10 hazelnuts or almonds (or other nuts of choice)
  • 1 tablespoon pumpkin seeds
  • 2 teaspoons demerara sugar

Method

  • Blend 1/2 the stewed rhubarb with the almond milk, spices and maple syrup. Add this to 100g oats and then stir through the rest of the rhubarb.  Put in the fridge overnight.
  • To make the topping – crush the nuts and seeds in a pestle and mortar and stir through the sugar.

To serve – layer up with yoghurt and sprinkle the topping on top.